Hearty Garlic Chicken Noodle Soup – Pressure Cooker Recipe

Thanks to T-fal and Zabada, we’re whipping ups some wonderful meals lickety-split and cleaning up the kitchen quickly! #sponsored

During the holiday season, we are often rushed and it’s difficult to put a warm, nourishing meal on the table.  When you have a quality pressure cooker in the kitchen, the T-fal Clipso, you can prepare an amazing meal in less time than it takes you to go through a fast food drive-through.  Our Hearty Garlic Chicken Noodle Soup is a one-pot meal that only take a half hour to prepare from start to finish.  It’s a moist flavorful soup the whole family will love and it’s also great comfort food for chasing off winter-colds!

The T-fal Clipso Pressure Cooker not only allows you to prepare an elaborate and impressive meal quickly and safely, it’s also a great helper to have for preparing holiday meals.  Main dishes, sides and even desserts are ready in minutes, freeing you up to enjoy more time with your family and friends. T-fal Clipso is a 6.3 QT. stainless steel pressure cooker with a one-hand button secured opening and closing mechanism built in and a steam release valve.  The durable stainless steel construction guarantees an extended lifespan and is dishwasher safe, excluding the gasket and pressure valve.

When you are finished cooking, while the Zabada Kitchen Handy makes clean up a breeze. Zabada’s Fiber Clean Technology tackles burnt on grease, messy cooktops and baking dishes, as well as spot-cleaning dishes, baking trays, and pots and pans – simply using water!

We love that the Zabada Kitchen Handy is a chemical-free, eco-friendly cleaning solution that lasts up to 3 years before needing a replacement.  It’s perfect for spot-cleaning and for tackling heavy-duty grease and grime.  Just pot it in the wash machine when you are finished cleaning and it’s ready to help clean-up the messes again.

Hearty Garlic Chicken Noodle Soup 

Note:  This recipe is prepared using the T-fal Clipso Pressure Cooker – if you have a different pressure cooker or other variables, such as living in a higher altitude, be aware that cooking times may vary.  Always consult your pressure cooker’s manual.

2 boneless chicken breasts
6 C chicken broth
1 Tbsp minced garlic
1/2 C carrots, peeled and sliced into rounds
2 Tbsp minced parsley
4 C egg noodles
1 tsp salt
1 tsp pepper

Directions: 

Add broth and garlic into the pressure cooker pot.  Stir.  Add chicken breast.  Close the pressure cooker.

Cook over a medium-high heat until steam begins to release from pressure cooker.  Reduce heat and cook for 15 minutes.

When cooking time is up, release the pressure from your pressure cooker pot.  Open the cooker (be sure to always proceed with caution and use an oven mit when opening!) Remove chicken breasts and set aside.

Add the vegetables, parsley, salt and pepper to the pressure cooker pot.  Stir.  Close the pressure cooker.

Cook over a medium-high heat until steam begins to release from pressure cooker.  Reduce heat and cook for 4 minutes.

When cooking time is up, release the pressure from your pressure cooker pot.  Open the cooker.

Add noodles to soup. Continue cooking soup over a medium heat, stirring occasionally for 6 minutes (or until noodles are tender.)

Shred chicken.  Add shredded chicken to soup.  Stir and simmer for 2 minutes.  Remove pressure cooker pot from stove.  Serve soup and enjoy!

Leftover soup may be refrigerated for 3-4 days or frozen in a freezer safe container for up to 6 months.

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Hearty Garlic Chicken Noodle Soup

Ingredients

• 2 boneless chicken breasts
• 6 C chicken broth
• 1 Tbsp minced garlic
• 1/2 C carrots, peeled and sliced into rounds
• 2 Tbsp minced parsley
• 4 C egg noodles
• 1 tsp salt
• 1 tsp pepper

Instructions

1. Add broth and garlic into the pressure cooker pot. Stir. Add chicken breast. Close the pressure cooker.
2. Cook over a medium-high heat until steam begins to release from pressure cooker. Reduce heat and cook for 15 minutes.
3. When cooking time is up, release the pressure from your pressure cooker pot. Open the cooker (be sure to always proceed with caution and use an oven mit when opening!) Remove chicken breasts and set aside.
4. Add the vegetables, parsley, salt and pepper to the pressure cooker pot. Stir. Close the pressure cooker.
5. Cook over a medium-high heat until steam begins to release from pressure cooker. Reduce heat and cook for 4 minutes.
6. When cooking time is up, release the pressure from your pressure cooker pot. Open the cooker.
7. Add noodles to soup. Continue cooking soup over a medium heat, stirring occasionally for 6 minutes (or until noodles are tender.)
8. Shred chicken. Add shredded chicken to soup. Stir and simmer for 2 minutes. Remove pressure cooker pot from stove. Serve soup and enjoy!
9. Leftover soup may be refrigerated for 3-4 days or frozen in a freezer safe container for up to 6 months.

Notes

This recipe is prepared using the T-fal Clipso Pressure Cooker – if you have a different pressure cooker or other variables, such as living in a higher altitude, be aware that cooking times may vary. Always consult your pressure cooker’s manual.

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